Mixed Salad with Chicken and Feta Cheese
(2 votes)
(2 votes)
Health Score:
91 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
476
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 61.9 μg | (103 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 19.5 mg | (163 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 921 mg | (23 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 88 mg | (29 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 240 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Chicken breasts (at 120 grams each)
- ½ tsp ground paprika
- salt
- peppers
- 1 Tbsp vegetable oil
- 4 Tomatoes
- 150 grams mixed Lettuce
- 1 handful Alfalfa sprouts
- 150 grams Corn kernel (canned)
- 150 grams Kidney beans (canned)
- 200 grams Feta (light)
- 150 grams Whipped cream (or sour cream)
- 3 Tbsps milk (low fat)
- 1 Tbsp freshly chopped parsley
- 1 Tbsp scallions
- 1 splash lemon juice
Preparation steps
1.
Rinse the chicken and pat dry. Season with paprika, salt and pepper and fry in a pan in hot oil for 8-10 minutes on each side, until golden brown.
2.
Meanwhile, rinse the tomatoes, cut off the stalk, and cut into columns
3.
Rinse the lettuce and sprouts and drain well. Pluck the lettuce into small pieces. Rinse the corn and the beans in a colander and drain well. The cut the feta into cubes. Combine the lettuce, sprouts, corn, beans, feta and tomatoes in a bowl.
4.
Whisk the whipping cream (or sour cream) with the lemon juice, milk, and herbs. Season with lemon juice, salt, and pepper.
5.
Cut the chicken into strips.
To serve: Arrange the salad on plates and top with the chicken. Drizzle with the dressing.
